Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.
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The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables.Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure.Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices.
P2860
Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.
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2015年の論文
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2015年論文
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2015年論文
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Alternatives to conventional t ...... : Techniques and applications.
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Alternatives to conventional t ...... : Techniques and applications.
@en
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Alternatives to conventional t ...... : Techniques and applications.
@en
P2860
P1476
Alternatives to conventional t ...... : Techniques and applications.
@en
P2093
Cecilia Jiménez-Sánchez
Jesús Lozano-Sánchez
P2860
P304
P356
10.1080/10408398.2013.867828
P577
2015-04-07T00:00:00Z